For the past one week, I had been busy going out with friends who are back during their summer holiday. It's sure been a long time that I go out so often. Having the “me” time and rekindling friendship sure provided positive vibes to the soul.
On the other hand, I was also pulling out my hair trying to connect security cameras to my phone. Computer jargons baffled me and made me gone crazy as well.
Initially I planned to cook chicken curry but I was caught up with sorting out the camera issues that I didn't have enough time to prepare lunch today. Next quickest was to cook 3 Cups chicken (三杯鸡), after all, we last ate it in 2009.
Without blogging, I am sure I won't even be able to tell you what I had yesterday!
This dish goes really well with rice. Yummy!
What you need:
1 kg chicken, chopped into fairly large pieces
50 ml sesame oil
1 tbsp garlic, coarsely chopped
5cm piece ginger, sliced
5–6 stalks spring onions, cut into 4cm lengths
6 pieces dried chillies, soaked in water for 10 mins (de-seed the chillies. If you can take the fiery spiciness, can leave the seeds in)
1 tbsp onion oil
1 tbsp premium soya sauce
1 tbsp dark soya sauce
60ml premium light soy sauce (I used less salt version)
100ml Shao Hsing Hua Tiao wine
1 tbsp sugar or to taste
100ml water * (I reduce it to 70ml)
1/2 tsp salt or to taste
Marinate chicken with the marinade overnight.
Fry garlic, ginger, half portion of spring onion and dried chillies in sesame oil till fragrant.
Add chicken and fry for another 1–2 minutes.
Pour in seasoning ingredients except salt. Cook over medium low heat until it comes to a boil.
Reduce the heat and simmer covered for 30 mins. Then set lid slightly ajar and continue to simmer for another 15 mins or so. Stir occasionally while simmering.
When the gravy has been reduced, add the rest of the spring onions.
Season with salt.
Dish out and serve.